This Malted Milk Ball Cake will satisfy your sweet tooth!
I love malted milk balls, a chocolate malt – you name it – if it has malt in it – I like it – which is why this Malted Milk Ball Cake hit the spot for me.
Another thing about it, is that it is not too rich and it is on the smaller side. You actually bake it in a 9 inch loaf pan so it is the perfect dessert served after a meal with friends.
Oh, please, what am I saying. This cake is perfect anytime you want to serve it!
- 1 1/3 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/3 cup malted milk powder
- 3/4 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 egg yolk
- 1 1/2 cups plus 2 tbs granulated sugar, divided
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 3/4 cup espresso (or black coffee), cooled
- 1/2 teaspoon vanilla extract
- 2 tsp light brown sugar
- 1 - 2 cups crushed malted milk balls
- 9" x 5" loaf pan
- 3 oz bittersweet chocolate, chopped
- 1/2 cup heavy cream
- 1/4 cup malted milk powder
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- Preheat oven to 350 degrees
- Generously grease or line a standard 9"x5" loaf pan and set aside.
- In a large bowl, whisk together the flour, cocoa powder, malted milk powder, salt, baking soda, and baking powder.
- In a separate owl, mix together the eggs, egg yolk, and 1½ cups of granulated sugar.
- Add the buttermilk, oil, vanilla extract, and ½ cup coffee, until just incorporated.
- Slowly add the buttermilk mixture to the large bowl with the dry ingredients, until just combined. The batter will be lumpy, which is what you want. Do not over mix the batter.
- Bake 60-70 minutes or until a toothpick inserted in the center comes out clean.
- In a small bowl, combine the brown sugar, the remaining ¼ cup coffee, and remaining 2 tablespoons of granulated sugar.
- Stir until the sugar has dissolved.
- After the cake comes out of the over, pour the syrup on top of the cake. Use all of the syrup. Allow the syrup to completely soak in before transferring the entire cake to a wire rack to cool completely.
- Add the chocolate and vanilla in a medium sized bowl and set aside.
- In a small saucepan, set over medium heat, warm the cream, malt powder and salt until it has come to a simmer. Do not allow the liquid to boil.
- Pour the cream mixture into the bowl with the chocolate.
- Allow it to sit for about 5 minutes (do not stir until after the 5 minutes).
- Stir until everything is mixed completely.
- Allow the glaze to sit for another 5 minutes to thicken up. Pour the glaze over the cooled cake and decorate with the chopped malted milk balls.
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